RECIPE FOR SHORT RIBS IN A SLOW COOKER RECIPES

SLOW COOKER ASIAN SHORT RIBS RECIPE | ALLRECIPES

Slow Cooker Asian Short Ribs Recipe | Allrecipes image

An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.

Provided by Diana71

Categories Asian Recipes

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 4 hours 10 minutes

Yield 6 ribs

Number Of Ingredients 14

Ingredients

6 beef short ribs, or more to taste
salt and pepper to taste
½ cup soy sauce
½ cup vegetable broth
2 tablespoons rice vinegar
¼ cup brown sugar
5 cloves garlic, minced
1 tablespoon finely grated ginger
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon potato starch
2 tablespoons cold water
2 green onion tops, thinly sliced

Steps:

Season short ribs with salt and pepper on both sides.
Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
Pour sauce over short ribs and sprinkle sliced green onions on top.

Nutrition Facts : Calories 669.6 calories, CarbohydrateContent 13.7 g, CholesterolContent 116.2 mg, FatContent 55.1 g, FiberContent 0.5 g, ProteinContent 28.4 g, SaturatedFatContent 22.5 g, SodiumContent 1332.9 mg, SugarContent 9.7 g

SLOW COOKER SHORT RIBS RECIPE | SANDRA LEE | FOOD NETWORK

Slow Cooker Short Ribs Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories main-dish

Total Time 8 hours 0 minutes

Cook Time 8 hours 0 minutes

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 tbsp. canola oil
3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 (12-ounce) dark stout beer, such as Guinness
Kosher salt
Black pepper

Steps:

In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.
While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.
To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

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